This easy no bake Coconut cake is a combination of butter biscuits layers and delicious cream made of pudding, butter and desiccated coconut. If you are a fan of coconut desserts I’m sure you are gonna love this one!

My favourite part is that you don’t need to use the oven! It’s a no bake cake and you only have to store it in the fridge for few hours, then pull it out just before serving.

You will need:

  • 1 liter of milk
  • 2 package vanilla pudding
  • 2 tbsp potato flour
  • 8 g vanilla sugar
  • 3/4 cup sugar
  • 360 g butter biscuits
  • 200 g butter
  • 200 g desiccated coconut

How To Make No Bake Coconut Cake

To start, pour 800 ml of milk into a pot. Rest of the milk pour into a small dish. After that, add in vanilla pudding and potato flour into a dish with milk. Using whisk combine together. Set aside. Add in vanilla sugar and sugar into a pot with milk. Stir then bring to a boil on a medium heat, pour pudding mixture then reduce the heat to a low. Stir constantly until mixture thickens. Take off the heat and cover with aluminum foil immediately. Set aside for about 2-3 hours to cool completely.

Line 23 x 27 cm baking pan with parchment paper. Layer biscuits along the bottom of the pan. Set aside. In a big bowl cream soft butter. Fold in about 2 tbsp of cooled pudding and whip to combine. Repeat with the rest of the pudding mixture. Fold in desiccated coconut and stir just to combine. Keep about 2 tbsp of the cream for topping. Spread about 1/3 of the cream over biscuits. Make another layer of biscuits and cream. Repeat. Make the last layer of biscuits and make a topping with remaining 2 tbsp. of cream. Sprinkle with desiccated coconut. Refrigerate 8 hours.

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5 from 1 vote

No Bake Coconut Cake

If you are a fan of coconut desserts I'm sure you are gonna love this one!
Prep Time20 mins
Total Time12 hrs 20 mins
Course: Dessert
Yield: 16
Cost: 3 €

Equipment

  • Electric mixer

Materials

  • 1 liter milk
  • 2 package vanilla pudding 74 g
  • 2 tbsp potatoe flour
  • 8 g vanilla sugar
  • 3/4 cup sugar
  • 360 g butter biscuits
  • 200 g soft butter
  • 200 g desiccated coconut

Instructions

  • Pour about 800 ml of milk into big pot. The rest pour into a small dish. Add in vanilla pudding and potato flour into a dish with milk. Using whisk combine together. Set aside.
  • Add in vanilla sugar and sugar into a pot with milk. Stir then bring to a boil on a medium heat, pour pudding mixture then reduce the heat to a low. Stir constantly until mixture thickens.
  • Take off the heat and cover with aluminum foil immediately. Set aside for about 2-3 hours to cool completely.
  • Line 23 x 27 cm baking pan with parchment paper. Layer biscuits along the bottom of the pan. Set aside.
  • In a big bowl cream soft butter. Fold in about 2 tbsp of cooled pudding and whip to combine. Repeat with the rest of the pudding mixture. Fold in desiccated coconut and stir just to combine.
  • Keep about 2 tbsp of the cream for topping. Spread about 1/3 of the cream over biscuits. Make another layer of biscuits and cream. Repeat. Make the last layer of biscuits and make a topping with remaining 2 tbsp. of cream. Sprinkle with desiccated coconut.
  • Refrigerate 8 hours.

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